HOME > Chowhound > Home Cooking >

Discussion

New Ideas for Potatoes-- 2008 [Moved from General Topics board]

This is the year of the potatoe so I thought I'd like to ask you Chowhounds for some additional suggestions to the traditional ways of mashing, french frying, home frying boiling, baking, au gratining, scalloping and couching the versatile spud.
Please identify any new varieties that you prefer along with some new suggestions.

 
 
  1. Click to Upload a photo (10 MB limit)
Delete
  1. Although I had eaten them before in restaurants, I had never actually made a potato latke until this Christmas. Obviously it is just another form of frying, but I love the consistency of potato pancakes and their affinity to sour cream and applesauce. I have also been using grated potatoes as a crust for seafood. Great flavor and presentation but it took me a few big misses to get it right.

    1 Reply
    1. re: notgreg

      Thanks, notgreg. You're number one for reminding me about the latkes and pancake uses. May I ask what type of potatoe if any is best for the seafood crust?

    2. Year of the potato? Sounds good to me.

      Roesti

      http://www.roeschti.ch/en/roestirezep...

      Raclette cheese melted and poured over boiled potatoes and topped with black pepper, served with thinly sliced ham, cornichons. Sometimes we add grilled leeks, or mushrooms, or whatever else sounds good at the time to the plate. There's a special Raclette grill but you can just melt and pour the cheese or put it on your potatoes and run it under the broiler.

      http://entertaining.about.com/cs/chee...

      Boy, do potato pancakes sound good!

      1 Reply
      1. re: fern

        I discovered Raclette in Switzerland last year and made it a few times at home since then. I used some nice fingerling potatoes and just melted the cheese in some small Corning "Grab-it" bowls in the toaster oven. Served the boiled potates with the cheese, ham, gerkins, "cocktail" onions, and other pickeled veggies found at the appetizer bar at Wegman's.

      2. A certain Mr. D. Quayle specicializes in 'potatoe' recipes, so I won't go there, but a great way to use the red potato is to cut them into 1" or so pieces, toss them in some olive oil, salt, garlic and chopped rosemary in a glass baking dish and then roast them in a hot oven (450) until they have a really nice crust on them and are cooked through (should be about 30 - 45 min.)

        1 Reply
        1. re: bnemes3343

          I make these all the time, they are delicous, they do crisp up nicely, and the rosemary really is wonderful. Easy peasy.

        2. Liink below is a (way) south of the border Peruvian recipe for Papa Rellena, stuffed mashed potato. Did you Chowhounders know that Peru boasts 3,000 varieties of this tuber?. (Click on photo below to enlarge)

          http://www.yanuq.com/english/buscador...

           
          1 Reply
          1. re: crt

            Thanks crt your photos are always appreciated.

            pomme de terre= potatoe
            ( apple of the earth )

             
             
          2. Every year of my life is the year of the potato!!!
            Ok, seriously, my favorite potato recipe is Potatoes Anna..... only 4 ingredients: yukon gold potatoes, melted butter, salt, and pepper. I like to use European butter. Slice the potatoes thinly with a food processor or a mandoline and layer in a slightly overlapping spiral in the bottom of a cast iron skillet. Then spoon some melted butter over the layer (I will usually spread it with a pastry brush) and then season lightly with S&P and continue layering.
            Place a round of buttered foil over the top if the potatoes and place in a 450 degree oven for 30 minutes. Remove the foil and roast another 30 minutes.
            To serve it, you will need to lay a large plate over the top and drain out the excess butter and then invert the potato cake onto the plate. You then cut into wedges and serve.... it is easiest to cut with kitchen shears instead of a knife.
            Because of the few ingredients, it is SUPER important to use very fresh potatoes and the best butter available. I prefer Kerrygold unsalted.
            Enjoy!
            Oh, and for lots of 'tater recipes I would recommend "A Passion for Potatoes" by Lydie Marshall

            4 Replies
            1. re: HungryRubia

              What a simply great, innovative idea for mealtime.!

              Do you think you could find a photo of the potatoe cake after it arrives out of the oven,HungryRubia ?

              1. re: fruglescot

                Hey frugalscot here is a link to an image I found on Google. It's the closest I found that looks like mine when it comes out of the oven.
                http://images.marthastewart.com/image...
                You will not regret making this dish. My husband bought me a food processor 4 years ago JUST so I could make it more often because I was complaining about the work involved in slicing the potatoes by hand.

                  1. re: HungryRubia

                    I have a lazy person's way to make potatoes anna that an elderly neighbor gave me years ago. You take red potatoes, slice very thin, and lay in a baking pan with the edges overlapping (I use a 9x13 or a pie pan if it's just for the 2 of us). Then melt some butter, or you could use olive oil I guess, and drizzle that on top, making sure to get all the potatoes covered with a light coat. Sprinkle your seasonings on top and put in a 350/375 degree preheated oven. Cook until fork tender, about 30-45 minutes. My DH likes them a bit crispy, so I keep an eye on them, and when I see the outer edges getting crispy I take them out. While they are in the oven you need to shake them up a bit to make sure the butter gets evenly spread, but only once or twice. Very good! They would probably be good if you sprinkled some parmesan cheese on top, and well as fresh or dried herbs, but if I put p. cheese on them he would't touch them!